Stabilizing before fruit?

My next batch of mead is going to be a 5 gallon batch that is then split into 5 seperate 1 gallon batches to make a few melomels. I would like these to end up on the sweeter side and was thinking instead of racking onto the fruit and restarting fermentation, to let the primary finish, then stabilize it, add the fruit, let it age for a bit, and then go to bottles. That way, I dont have to backsweeten if needed.

Anyone have any experience with this? My concern is that it would leave too much sweetness.

Thanks!